Recipe By Chef John
Rating
Published Mar 12th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 4 servings Calories 195.9

If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!

Recipe Ingredients

  • 1 ½ tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • salt to taste
  • 6 cloves garlic, finely minced
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons lemon juice
  • 1 tablespoon caper brine
  • 1 ½ teaspoons cold butter
  • ⅓ cup chopped Italian flat leaf parsley, divided
  • 1 ½ tablespoons cold butter
  • water, as needed

Cooking Directions

  1. 1 Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  2. 2 Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  3. 3 Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
  4. 4 Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  5. 5 Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  6. 6 Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

Nutrition Facts

  • Calories 195.9
  • Carbohydrate 2.9 g
  • Cholesterol 188.1 mg
  • Fat 12 g
  • Fiber 0.4 g
  • Protein 19.1 g
  • Saturated Fat 4.7 g
  • Sodium 243.7 mg
  • Sugar 0.4 g

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Reviews

  1. This recipe is really good. My suggestion for it is: you must have mise en place for it, otherwise it can go south in a hurry -- expensive shrimp will get over-cooked in a hurry (I used 16/25 Gulf and shelled them myself -- really, NOT a problem if you have 5 minutes -- also, - Read more ...
  2. Be prepared to pull out the shrimp when they are done and finish the sauce separately. Smaller shrimp may cook faster than required to finish off the sauce and it is critical to avoid over cooking the shrimp. Have the ingredients fully prepped, as in measured and combined where appropriate, and not just putting containers - Read more ...
  3. OMG, wow! Just finished eating this and it is hands down, the best recipe that I have made from this website (I've made a lot). SO delicious, and SO much flavor! Absolutely restaurant-quality shrimp. In my opinion, the caper brine makes the dish -- it adds a certain sourness/saltiness that for me puts it over - Read more ...
  4. I wasn't crazy about it. There was a lot of flavor lacking and I had to seriously doctor it up before I was able to eat it. After all was said and done I served it over angel hair pasta and it was good.
  5. Very good! I did not use the caper brine, instead I used white cooking wine! I mixed the sauce and shrimp with cooked angel hair pasta and topped with freshly grated parmesan cheese! This is an excellent dish!
  6. Absolutely delicious. Almost skipped the caper brine but decided on a last minute trip to the store for it. Absolutely worth it as it adds a certain zing. Company or weeknight - couldn't be better! Be sure to watch the video: it is short and gives helpful instructions.
  7. So tasty, and so simple. I also did not have caper brine, but used green olive juice instead. Rave reviews all around.
  8. This is a great meal My little one is not a fan of GARLIC but she loved this one.. I did add capers to the dish not justs the the Brine
  9. This recipe is so simple to make and really tasty..I found that the red pepper flakes add a world of difference .. I didn't have the caper brine so I left it out and it still was very tasty...thanks Chef John for the recipe and the video ...
  10. I love this! I didn't have caper brine, but it still turned out perfect to me. I added some chicken cubes (as I didn't have enough shrimp on hand at the time), cooked first before the shrimp as it needs more time. I served this with pasta for a quick dinner, yum!!
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